Printable | Taste of Home

Luscious Almond Cheesecake

1-1/4 cups crushed vanilla wafers (about 40 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
4 eggs, lightly beaten
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING:
2 cups (16 ounces) sour cream
1/4 cup sugar

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Luscious Almond Cheesecake cont.

1 teaspoon vanilla extract
1/8 cup toasted sliced almonds

In a bowl, combine the wafer crumbs, almonds and sugar; stir in the
butter and mix well. Press into the bottom of an greased 10-in.
springform pan; set aside. In a large mixing bowl, beat cream
cheese and sugar until smooth. Add egg; beat on low speed just until
combined. Stir in extracts. Pour into crust. Place on a baking sheet.
Bake at 350° for 50-55 minutes or until center is almost set.
Remove from the oven; let stand for 5 minutes (leave oven on).
Combine the sour cream, sugar and vanilla. Spoon around edge of
cheesecake; carefully spread over filling. Bake 5 minutes longer.

Printed from tasteofhome.com Nov 19, 2008

Luscious Almond Cheesecake

Cool on a wire rack for 10 minutes. Carefully run a knife around edge
of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just
before serving, sprinkle with almonds and remove sides of pan.
Refrigerate leftovers.

Yield: 14-16 servings.